Beef Stroganoff
Here's a lower-fat rendition of an old favorite....this version has about 9 grams of fat per serving.
(Serves 5)
1 tablespoon reduced fat margarine or butter
¾ cup onion, chopped
¾ lb. beef sirloin, cut into strips
1 teaspoon instant beef bouillon granules
(OR 1 cube beef bouillon dissolved in 2/3 cup hot water)
¾ cup milk (1% milk fat)
1½ tablespoons Worcestershire sauce
1½ tablespoons all-purpose flour
2 cans (4-oz. each) sliced mushrooms, drained (no salt added)
7½ cups (12-oz.) wide egg noodles, uncooked
1 cup plain nonfat yogurt (or reduced fat sour cream)
chopped parsley to taste
In large skillet, melt the butter; add the onion and sauté for about 5 minutes. Add the beef, cook it until it is just done. Stir together the bouillon, milk, flour and Worcestershire; add the mixture to the skillet along with the mushrooms, and heat to boiling. Reduce heat to low. Cook noodles according to package directions; drain. Stir the yogurt into the skillet, and heat through SLOWLY (otherwise the sauce may curdle). Spoon over hot noodles, and sprinkle with chopped parsley.
Calories
|
437
|
Protein (g)
|
29
|
Cholesterol (mg)
|
112
|
Fat (g)
|
9.4
|
Carbs (g)
|
59.3
|
Sodium (mg)
|
202
|
Calories from:
|
Fat
|
19.2%
|
Carbs
|
54.3%
|
Protein
|
26.5%
|
|